Tempeh Sausage - cooking recipe

Ingredients

1 (10 ounce) package tempeh, broken into 4-5 pieces
marinade
1/2 cup tamari
1 inch gingerroot, sliced
1 black cardamom pod, crushed
3 smoked tea bags (either lapsang souchong or russian caravan)
1 -2 cup fresh water
mixed spice
1/2 tablespoon fennel
1 tablespoon whole black peppercorn
2 teaspoons oregano
1/2 teaspoon ground sage
2 garlic cloves, minced
3 tablespoons olive oil
1 small onion, small diced
salt

Preparation

Combine the marinade ingredients in a pot with the tempeh, using just enough water to cover.
Bring this to a boil, lower to a simmer. Simmer for 30 minutes, removing the teabags after 4 minutes.
In a dry pot toast the fennel and peppercorns, then grind them. In a medium sized bowl combine with the other herbs and garlic.
Drain the tempeh, and when cool enough to handle crumble and mix gently with the spices.
In a medium sized cast-iron skillet heat the olive oil and cook the onions until tender.
Add the tempeh mixture and cook until browned and crispy at the edges.